pumpkin

11.09.19

Cranberry Pumpkin Crumble Muffins

Posted on by Lexi's Clean Kitchen , Views: 3521

These Gluten Free Pumpkin Oatmeal Muffins are the real deal. They are made with oat flour, packed with cranberries and topped with the best oat crumble. They are easy to make, so delicious and make a great on-the-go breakfast or holiday brunch muffin.

Pumpkin oatmeal muffins with streuselPumpkin Oatmeal Muffins

These Healthy Pumpkin Oatmeal Muffins just so happen to be gluten free and are the perfect seasonal muffin made with pumpkin and dried cranberries. These muffins may be healthy, but they taste like the REAL DEAL. They’re soft, moist and oh-so-delicious. They are the perfect fall breakfast or holiday brunch muffin that everyone will love. Plus, they’re nut-free! That means they are safe for those with allergies, or to send to school with your kids. Keep a batch in the freezer and pop in the lunch box in the morning and these healthy oat muffins will be ready to go by the time lunch time hits. Who’s ready to make them?

A gluten free pumpkin muffin with a bite taken out of itIngredients for Pumpkin Oat Muffins

  • Pumpkin Puree
  • Oats and Oat Flour
  • Sweetened Dried Cranberries (look for the ones that are sweetened with apple juice)
  • Eggs
  • Coconut sugar
  • Oil (we use avocado oil for the healthy fats)
  • 3/4 cup pumpkin puree
  • Milk of choice  (we used almond milk)
  • Coconut Flour
  • Baking Soda and Baking Powder
  • Butter or Coconut Oil
  • Cinnamon
  • Salt

Pumpkin oatmeal muffin batterWhy We Soak the Cranberries

This recipe calls for sweetened dried cranberries. Look for the ones at the store that are sweetened with apple juice, if you can, to keep these refined-sugar free. In the recipe, we call for soaking the cranberries briefly in hot water. This is done because typically dried cranberries can be pretty tough, and when we baked them up they felt out of place in the soft muffin. Soaking them in water while you get the rest of the batter ready allows them to soften and plump up, which makes them a great texture for the muffin. 

What kind of oat flour is best to use?

As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and it is easy to purchase in most stores. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

How do you measure oat flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring it can impact a recipe because it is an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour, scoop it in the tablespoon and then level it off.

Oat crumble topping in a bowl

How to store Pumpkin Oatmeal Muffins

We’ve tested storing these at room temperature covered loosely, in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

So if you want to keep them the freshest, you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

Muffin tin filled with pumpkin oat muffins

If you like this healthy pumpkin recipe, check out these others:

If you like this muffin recipe, check out these others:

Healthy Pumpkin Oatmeal Muffins

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Prep Time 00:10 Cook Time 00:18 Total Time 00:28 Yields 12

Ingredients

For Pumpkin Muffins

Streusel:

Directions

  1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
  2. Place cranberries in a heat proof bowl and pour enough hot water over them to cover. Let soften while you make the muffin batter.
  3. In a large bowl add eggs, coconut sugar, oil, pumpkin puree, and milk and whisk together to combine.
  4. Add oat flour, coconut flour, baking soda, baking powder, salt and cinnamon and mix with a spatula until smooth.
  5. Drain cranberries and fold into the batter.
  6. Make the streusel: Combine oat flour, coconut sugar, butter and salt in a bowl and mix together.
  7. Fill each muffin cup ¾ full. Top each muffin with about 1 heaping tablespoon of the streusel.
  8. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

Recipe Notes

  1. You can substitute any oil you typically use. We regularly use avocado oil, but any other neutral tasting oil will work here. 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
10.16.19

Healthy Pumpkin Recipes

Posted on by Lexi , Views: 16413

Feeling the pumpkin spice spirit? Keep these healthy pumpkin recipes in rotation all season long for whenever the PS craving strikes! 

healthy pumpkin recipes graphic

 

Healthy Pumpkin Recipes for Breakfast

Pumpkin Waffles: These healthy waffles are going to be the star of the breakfast or brunch table! You wouldn’t know they’re made without flour and they’re a cinch to put together using only one bowl. They are fluffy on the inside and crispy on the outside and full of pumpkin flavor!

Pumpkin Baked Oatmeal: This oatmeal bake is is the perfect make-ahead breakfast. This 1-bowl breakfast bake is dairy-free, gluten-free and made without any refined sugars. Keep it all about the pumpkin flavor as-is, or add in chocolate chips, nuts or dried cranberries for a twist.

Pumpkin Spice Latte: This recipe for easy Pumpkin Spice Coffee can be made using your favorite regular coffee or made into a Pumpkin Spice Latte. It’s refined sugar-free and customizable so you can make it dairy-free if you need to!

gluten free pumpkin scone recipe

Gluten Free Pumpkin Baking Recipes

Gluten Free Pumpkin Bread: This perfectly spiced loaf is so moist and made using a nut-free blend of coconut and tapioca flour. It’s also dairy-free and refined-sugar free and the perfect weekend (or weeknight!) baking project.

Gluten Free Pumpkin Pie: This smooth and creamy (without any cream) classic pie has just the right note of spice. It’s made using our nut-free and gluten-free crust that is so simple to put together! It’s the quintessential fall pie, destined to be the star of your holiday dessert table!

Homemade Chocolate Pumpkin Cups: While these technically don’t require any baking, they are the easiest and most delicious DIY halloween candy to make in the fall. Made with a handful of wholesome ingredients like pumpkin puree, chocolate and nut butter, these chocolate cups are paleo-friendly and made without any refined sugars.

Chocolate Chunk Pumpkin Scones: Fall mornings call for these gluten-free and paleo-friendly Chocolate Chunk Pumpkin Scones! Soft in the middle, crispy on the outside, and just the right amount of sweetness!

Chocolate Chip Pumpkin Cookies:These Paleo Pumpkin Cookies with Chocolate Chips are the perfect Fall treat! They’re made with almond flour and coconut flour and they are soft, lightly sweetened and with a festive pumpkin flavor.

healthy pumpkin bread

Savory Healthy Pumpkin Recipes

Brown Butter Pumpkin Sauce Over Zucchini Linguine : This healthy fall meal features a brown butter pumpkin sauce over zucchini noodles and grilled chicken. It’s a delicious & healthy ‘pasta’ dish that uses pumpkin, spiralized zucchinis, fresh herbs, and grilled chicken to make up this delicious dish that will be a hit all season long.

Easy Pumpkin Soup: This Easy Pumpkin Soup is creamy, flavorful, smooth, and garnished just right with an infused chili oil and roasted pumpkin seeds! It’s perfect for the fall season, and for any holiday gathering! This soup comes together quickly and is paleo-friendly!

Pumpkin BBQ Sauce: This Pumpkin BBQ Sauce is a little twist on a classic bbq flavor with a hint of pumpkin spice! This super simple sauce contains no refined sugars, is paleo friendly and takes under 20 minutes to put together! It’s easy, and the perfect condiment to spice up your fall bbq.

Creamy Pumpkin Casserole: This Creamy Pumpkin Casserole is my new favorite fall fish. This optionally dairy-free dish has pumpkin, spinach, and chicken and is topped with a delicious sauce and baked to perfection. It’s Paleo and Whole30, too.

Scooping out roasted pumpkinBack-to-Basics Pumpkin Recipes

Homemade Pumpkin Puree: Making your own Pumpkin Puree is so easy, and results in some really fresh tasting pumpkin for all the fall baked goods! We’re giving you all the details on how to make it and store it below!

DIY Pumpkin Pie Spice: Pumpkin Pie Spice is ubiquitous come the fall, and we’re not sad about it! Especially because it’s so easy to make your own DIY Pumpkin Spice Blend and you get to control the quality of spices (and quantities) that are added to it!  Plus, you’ll likely already have what you need on hand at home in your spice cabinet so you can make it right now!

Pumpkin Butter: This sweet spread is made up of cooked pumpkin puree with added sweetener and warm spices. It can be made either in the Instant Pot or in the Slow Cooker and is guaranteed to make your home smell delicious while it’s cooking! Use it on your favorite bread, muffin, on top of oatmealor straight from the spoon!

10.14.19

Pumpkin Oatmeal Bake

Posted on by Lexi's Clean Kitchen , Views: 5838

This Pumpkin Oatmeal Bake is here just in time for the cooler weather and is the perfect make-ahead breakfast. This 1-bowl breakfast bake is dairy-free, gluten-free and made without any refined sugars. Keep it all about the pumpkin flavor as-is, or add in chocolate chips, nuts or dried cranberries for a twist.

pumpkin oatmeal bake in a casserolePumpkin Oatmeal Bake

If you haven’t had an oatmeal bake before, it is essentially an oatmeal casserole! It combines oats, your milk of choice, flavoring and eggs and then cooked in the oven. We’ve done a few versions before that were a hit, and we know this Pumpkin Oatmeal Bake will be no exception. We baked ours up with homemade pumpkin puree, but feel free to use store-bought canned pumpkin too! This is easily our favorite fall breakfast and is great to serve a crowd.

There are a few ways you can serve baked pumpkin oatmeal, besides digging right in with a spoon. You can scoop out a serving into a bowl and add a little extra milk, like a warm cereal. Or, you can slice it and eat as is, warm or cold. This makes it a great meal-prep option as well; bake it and eat some immediately and then pack the rest away for later.

making the filling for baked pumpkin oatmealPumpkin Baked Oatmeal Ingredients

cutting squares of pumpkin baked oatmeal

What Oats Should You Use

For this recipe, use rolled oats, not quick cooking oats. If you are gluten-free, make sure the package you buy says gluten-free rolled oats on it! You can’t use instant oatmeal. It’s different than rolled oats or old fashioned oats because it is thinly cut, processed and flavored. They don’t lend the same structure to baked goods as regular oats or quick oats, so make sure to check labels.

Can you freeze baked oatmeal?

Yes! Once it is fully cooled, store in an airtight container for up to 3 months. Either defrost overnight in the refrigerator or give it a quick pass in the toaster oven or microwave to heat up!

serving a slice of baked pumpkin oatmeal

If you like this oat recipe, check out these others:

Pumpkin Oatmeal Bake

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Prep Time 00:10 Cook Time 00:30 Total Time 00:40 Serves 9

Ingredients

Optional add-ins

  • 1/3 cup dark chocolate chips
  • 1/3 cup pecans
  • 1/3 cup dried cranberries

Directions

  1. Pre-heat oven to 350 degrees and grease an 8" x 8" (or similar size) oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.
  2. In a large bowl add eggs, milk, maple syrup, pumpkin puree, oil and vanilla extract and whisk to fully combine. 
  3. To the wet ingredients add oats, chia seeds, baking powder, and salt and mix until fully combined. If adding in any option ingredients like chocolate chips, fold them in here.
  4. Pour into prepared dish and bake for 30-35 minutes, until the center is just barely firm.
  5. Scoop and serve warm as is or with milk, or cool and slice into 9 square portions.

    Recipe Notes

    1. Adding 1/3 a cup of maple syrup will make this oatmeal bake JUST barely sweet. Increase to 1/2 cup to have a more balanced sweetness that is more typical of pumpkin flavored baked goods.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    10.13.19

    Gluten Free Pumpkin Waffles

    Posted on by Lexi , Views: 101830

    These Gluten Free Pumpkin Waffles are going to be the star of the breakfast or brunch table! You wouldn’t know these waffles were made without flour and they’re a cinch to put together using only one bowl. They are fluffy on the inside and crispy on the outside and full of pumpkin flavor!

    paleo pumpkin wafflesGluten Free Pumpkin Waffles

    These gluten-free and paleo Pumpkin Waffles are the real deal! This recipe has been on Lexi’s Clean Kitchen since 2015 and they have been made hundreds of times by so many! They are fluffy and delicious, and perfect for any morning, but especially a fall morning. These gluten-free waffles use my trusty blend of almond and tapioca flour as the base. We use this blend for a lot of our recipes because it is simple, versatile and creates paleo friendly recipes that are just like the originals.

    Guess what else I love about this recipe? It’s freezer-friendly. Make a double or triple batch now and have waffles for a quick morning breakfast. Plus with the upcoming holidays you are going to want to keep this recipe at the ready! This is such a great breakfast or brunch idea to serve a crowd! Our recipe serves 4, but it can easily be doubled or tripled and the waffles can be kept warm in a low oven to keep hot before serving!

    paleo pumpkin waffle batterPaleo Pumpkin Ingredients

    How to Make Gluten Free Pumpkin Waffles

    What I love most about this recipe is that it’s made all in one bowl! Start by whisking together all of the wet ingredients and then add in the dry ingredients and whisk until fully combined. Because there is no gluten here, there is no worry about the waffles being tough from overmixing. Once you’ve mixed the batter, heat up your waffle iron and cook according to the appliance instructions. Just make sure to spray well with a high-heat cooking spray!

    You can serve the waffles immediately, or let it cool completely and freeze. Waffles will keep frozen for up to 3 months. To reheat place in a toaster oven until heated through.

    gluten free pumpkin waffles with maple syrup

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    If you like this pumpkin recipe, check out these others:

    gluten free pumpkin waffles on a fork

    If you like this breakfast recipe, check out these others:

    Watch the video:

    Pumpkin Waffles

    Print shopping list
    Prep Time 5 min Cook Time 10 min Total Time 0:15 Yields 4

    Ingredients

    Directions

  6. In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
  7. Add in eggs, pumpkin, maple syrup and vanilla and mix to combine
  8. Add in spices
  9. Heat grass-fed butter in your waffle maker
  10. Pour in batter and cook as directed by your waffle maker
  11. Remove and transfer to plate
  12. Repeat with remaining batter
  13. Serve hot with pure maple syrup and grass-fed butter
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Almond Flour Pumpkin Waffles

     

    10.11.19

    Easy Pumpkin Spice Coffee

    Posted on by Lexi's Clean Kitchen , Views: 3003

    This recipe for easy Pumpkin Spice Coffee can be made using your favorite regular coffee or made into a Pumpkin Spice Latte. It’s refined sugar-free and customizable so you can make it dairy-free if you need to!

    easy pumpkin coffeePumpkin Spice Latte Recipe

    It’s Fall and that means we’re all collectively craving Pumpkin Spice Coffee! There is no shortage of it available in coffee shops now, but it’s pretty pricey and the ingredients are a little vague. Is there actually any pumpkin in that store-bought stuff? Well, no need to wonder for our recipe! Our Pumpkin Spice Latte recipe uses a homemade pumpkin butter, a splash of maple syrup and sprinkle of pumpkin spice to get that authentic pumpkin spice coffee taste! You can make it custom how you prefer, either as a latte with espresso and steamed milk, or keep it simple and add it to the cup of coffee you normally make for a super festive and delicious morning cup.

    Here’s what you need to make it:

    • Pumpkin Butter: Make a big batch now for the season and freeze what you won’t use in two weeks time in small portions. When you are ready to use it, let it thaw in the refrigerator overnight, as needed.
    • Maple Syrup (or omit if you prefer to not add any additional sweetener)
    • Coffee or Espresso 
    • Milk or creamer of choice
    • Pumpkin Spice

    How to Make a Pumpkin Spiced Latte

    Traditionally a latte contains a shot or two of espresso (or very strong coffee) topped with steamed milk. In the coffee shop, a pumpkin spice latte will contain this with some pumpkin flavored syrup. Our pumpkin spice latte actually contains pumpkin and you get to control the sweetness. To make it:

    1. Place pumpkin butter and maple syrup in a cup. Add in very hot espresso stir together until completely combined.
    2. Steam your milk either with a steam wand, using a handheld milk frother, or heat your milk and froth. Top with steamed milk and sprinkle with pumpkin spice and serve immediately.

    How to Make Pumpkin Spice Coffee

    We first discovered this pumpkin coffee during our testing of the pumpkin butter. We had so much leftover that we started using it in unexpected ways, including one morning when our Food Editor Kelli placed some in her coffee cup and discovered how well it works to make pumpkin coffee! Using it this way makes it taste just like a latte, without any extra effort of making espresso or steaming milk. To make easy pumpkin flavored coffee:

    1. Place pumpkin butter and maple syrup in a cup. Add in very hot coffee and stir together until completely combined.
    2. Top with milk, or creamer of choice and sprinkle with pumpkin spice and serve immediately.

    very strong coffee mixed up with pumpkin spiceWhat Milk to Use

    You can use any milk that you already do for your coffee! For dairy-free we prefer to use almond milk or oat milk, but any milk you typically use works too. 

    Check out these posts for homemade dairy-free milk:

    Frothing the Milk

    There are a few different tools out there to froth milk. 

    An attached steam wand: If you have an espresso machine with an attached steam wand, use that to steam the milk.

    Hand held milk frother: This is the one I use. You can froth the milk with or without heating it up first, but I prefer to heat it first before frothing.

    If you don’t have a milk frother and don’t want to buy one to make this is, you can slowly heat up the milk in a pot to the point of boiling. It will froth up a bit. Shut off the heat and use immediately. It won’t work exactly the same as milk that has actually been frothed, but it’s a close second.

    frothing milk for pumpkin spice latte

    Other ways to use up Pumpkin Butter

    This recipe calls for making pumpkin butter to use in the pumpkin coffee. Pumpkin Butter is a sweet spread made up of cooked pumpkin puree with added sweetener and warm spices. Our recipe calls for either making it in the Instant Pot or in a Slow Cooker. It does make a large batch. You can freeze whatever you won’t use up in two weeks time. Freeze it in small portions so you can take out to defrost only what you plan to use. However, pumpkin butter has lots of uses. Use up any extra pumpkin butter

    easy pumpkin spice coffeeIf you like this pumpkin recipe, check out these others:

    Pumpkin Spice Coffee

    Print shopping list
    Total Time 0:00 Serves 1

    Ingredients

    For Pumpkin Spice Latte

    For Pumpkin Coffee

    Directions

    1. Place pumpkin butter and maple syrup in a cup. Add in very hot espresso or coffee and stir together until completely combined.
    2. Top with either steamed milk (for Pumpkin Latte) or milk of choice (for Pumpkin Coffee). Sprinkle with pumpkin spice and serve immediately.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    10.10.19

    Sea Salt Chocolate Pumpkin Cups

    Posted on by Lexi , Views: 51195

    Homemade Chocolate Pumpkin Cups are the easiest and most delicious DIY halloween candy to make in the fall. Plus these ones are healthy! Made with a handful of wholesome ingredients like pumpkin puree, chocolate and nut butter, these chocolate cups are paleo-friendly and made without any refined sugars.

     

    pumpkin cups in a bowl

    Chocolate Pumpkin Cups

    Time to get in the Halloween spirit with these healthy Chocolate Pumpkin Cups. They taste like an indulgence but are really a well balanced treat that you won’t feel guilty about having! These pumpkin cups are made with a handful of good-for-you ingredients and healthy fats like pumpkin puree, nut butter and coconut oil, and are quite simple to put together. Make a batch now and have healthy “candy” in your freezer for whenever you need a treat.

    placing pumpkin peanut butter mixture into chocolate moldsIngredients Needed for Chocolate Pumpkin Cups

    • Dark Chocolate 
    • Coconut Oil
    • Smooth Almond Butter or Peanut Butter 
    • Pumpkin Puree
    • Pumpkin Pie Spice
    • Maple Syrup or Honey
    • Coarse Sea Salt (optional)

    What Type of Nut Butter to Use

    While we developed this recipe using almond butter, feel free to swap out any nut butter that sounds good to you! Peanut butter and cashew butter would be great choices here as well!

    Nut Free Options

    You can make this nut-free with two options. You could replace the almond butter or peanut butter with sunflower seed butter. Or, you could replace the nut butter all together and stuff these chocolate cups with 1 heaping tablespoon of homemade pumpkin butter.

    pumpkin peanut butter or almond butter

    How to Melt Chocolate

    Melting chocolate is really the only cooking that this recipe requires. We suggest melting chocolate over a double-boiler. Most people don’t have an actual double boiler at home, so make up your own by placing a heat proof bowl over a simmering pot of water. Just make sure that the bowl is not touching the water. Using this method to melt the chocolate is easy and it ensures you don’t over cook the chocolate. Overcooking the chocolate can make it separate, or “break”.

    The microwave is an alternative way to melt chocolate. If you do use the microwave heat the chocolate in very short bursts, no more than 20 seconds, while whisking in between each time.

    Placing chocolate on pumpkin cups

    If you like this homemade chocolate cup recipe, check out these others:

    A bite from the pumpkin spice peanut butter cup

    If you are all about the pumpkin recipes, check out these others:

    Pumpkin Butter Cups

    Print shopping list
    Prep Time 15 min Cook Time 00:00 Total Time 0:15 Yields 12

    Ingredients

    Directions

    1. Melt chocolate as desired (stovetop or microwave.
    2. Place mini cups on a baking sheet.
    3. In a bowl combine almond butter, pumpkin puree, pumpkin pie spice, and honey.
    4. Place 1/2 tablespoon of chocolate into each of the molds.
    5. Drop in 1 teaspoon of almond-pumpkin mixture into the center of the chocolate.
    6. Cover with remaining chocolate. Sprinkle with coarse sea salt.
    7. Place in refrigerator or freezer until cups harden.

    Recipe Notes

    • Store in refrigerator
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!